.
My, my isn't life a joyful experience!Every day brings new and exciting things. And, according to the voices on NPR, today is going to be "downright hot." Was it a weather report or just a view into the immediate future?
Either which way, it made me giggle hearing them say that. Downright hot indeed. But was it prophetic?
Let's hope!
Me, I'm headed to the museum, then going for a swim, getting a mani/pedi (because the sun is finally out, and therefore, this girl needs to be primed and ready!) and meeting my girls for a sunset appertif. (In case you were interested in my itinerary for the day...)
But first, I am conjuring this exquisite tapas recipe for you, my darling peaches. So you, too, can have a "downright hot" day.
It's a festive dish, but certainly does need a bit of your time. That said, once it's made, it tastes just as spectacular at room temperature, and will last (if you don't eat it all at once) for at least three days.
The Spanish would serve this with a bit of mayo as a condiment. I'll leave that up to you...
Now try it my darlings, and taste the joy!
3 large baking potatoes
2 roasted red peppers, diced
1 cup parsley, minced
½ lb Spanish (not Mexican) hot chorizo sausage
2 teaspoons smoked paprika
6 large eggs
Mayonnaise for serving
Preheat your oven to 350F
Peel the potatoes and slice into medium-thin rounds.
In a 10 inch cast iron skillet, saute the potatoes a single layer, in a small amount of olive oil. As they just start to brown, carefully layer in the peppers, parsley and sausage.
Whisk together the paprika and eggs in a bowl while the potatoes cook.
Reduce the heat to low, then pour the eggs over the potatoes. Cover and cook for three minutes. Uncover and transfer to the oven. Cook until set, about 10 minutes.
Remove from the oven, let cool, and serve with mayo or plain.
Makes 8-10 servings.
____________________________________________________
This goes perfectly with Salt Cod Stuffed Peppers
Americans are downing close to 200 pounds of meat, poultry and fish per capita per year (dairy and eggs are separate, and hardly insignificant), an increase of 50 pounds per person from 50 years ago. - NY Times
Want another version of this dish? Check out Serious Eats' adaptation.
